These salted caramel cupcakes are soft, fluffy, and filled with luscious homemade caramel. Topped with silky Swiss meringue buttercream and a drizzle of caramel sauce, they’re bakery-worthy treats that melt in your mouth.
Why You’ll Love This Recipe:
Each cupcake is infused with caramel flavor—from the moist vanilla base to the hidden caramel center and the swirl of buttercream on top. They’re indulgent yet balanced, and the homemade caramel sauce adds an irresistible sweet-salty finish.
Soft & Moist Salted Caramel Cupcakes
Salted caramel is one of those flavors that never goes out of style. Rich and buttery, with a hint of salt to balance the sweetness, it brings a gourmet touch to even the simplest bakes. These cupcakes showcase that flavor in every layer.
The base is a soft, vanilla cupcake made with a mix of brown and white sugars for added depth. Each cupcake is filled with a dollop of salted caramel, then topped with a smooth Swiss meringue buttercream that’s light, silky, and not overly sweet.
The star of this recipe is the homemade salted caramel sauce. It takes just a few ingredients and adds a luxurious touch—no store-bought shortcuts here. You’ll make enough to fill the cupcakes and drizzle over the finished frosting.
Swiss meringue buttercream might sound intimidating, but it’s surprisingly simple once you get the hang of it. Whipping the egg whites and sugar into glossy peaks, then beating in butter until fluffy, creates a texture that’s both rich and airy.
The result is a cupcake that’s layered, flavorful, and show-stopping. These are perfect for birthdays, showers, or anytime you want to wow a crowd.
Make them a day ahead—they keep beautifully in the fridge and are even better once the flavors have melded.
Servings: Makes 12 cupcakes
Time:
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Cooling & Assembly: 45 minutes
- Total Time: 1 hour 45 minutes
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, room temp
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup + 2 tbsp milk
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 5 tbsp unsalted butter, cubed
- 1/2 tsp sea salt
- 1/2 cup heavy cream
For the Swiss Meringue Buttercream:
- 1 1/2 cups (3 sticks) unsalted butter
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, and salt. Set aside.
- Cream butter with brown and white sugars until fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and milk, starting and ending with flour. Mix just until smooth.
- Divide batter evenly and bake 20–25 minutes. Cool completely.
- For caramel sauce, heat sugar over medium, stirring until melted and amber-colored.
- Add butter and whisk until melted. Stir in salt, then slowly whisk in cream. Set aside to cool.
- Once cupcakes are cool, fill a piping bag with cooled caramel. Insert into center and fill until slight resistance is felt.
- For buttercream, whisk egg whites and sugar in mixing bowl over simmering water until sugar dissolves and mixture is hot.
- Transfer to stand mixer with whisk and whip until glossy, stiff peaks form and bowl is cool.
- Switch to paddle attachment and beat in butter a little at a time until fluffy. Add vanilla and salt.
- Pipe buttercream onto filled cupcakes and drizzle with extra caramel.
Tips:
- Make caramel sauce ahead and store in the fridge.
- Let butter for buttercream reach room temp before using.
- If buttercream curdles, keep mixing—it’ll come back together.
- Use a round tip to fill cupcakes and a star tip to pipe frosting.
